Short Ribs Wrapped In Fig Leaves With Mission Fig Black Mole

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4 bone-in beef short ribs*, 3/4 to 1 lb. each

1 large onion, coarsely chopped

2 garlic cloves, smashed

1 large bunch fresh thyme sprigs

4 rosemary sprigs (7 to 8 in. each)

2 dried bay leaves

1 teaspoon kosher salt

4 to 8 large fresh fig leaves, stems trimmed, rinsed; or use 4 (12- by 12-in.) pieces thawed frozen banana leaves*

1 cup Cabernet Sauvignon

About 2 tbsp. balsamic vinegar

8 dried Mission figs, stems trimmed

1 cup mole sauce* (preferably Oaxacan-style mole negro); or use 1/4 cup mole paste mixed with 3/4 cup beef broth

About 1 tbsp. molasses

About 1/2 cup beef broth

Sweet-potato chips or other root-vegetable chips (optional)

1 1/2 teaspoons cacao nibs*

2 tablespoons salted roasted pumpkin seeds (pepitas)


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